Charro Beans (Frijoles Charros) recipe
All Recipes Side Dish
Ingredients
- 4 hocks smoked ham hocks 1 white onion 6 slices thick-cut bacon, cut into chunks ½ pound fresh chorizo sausage 2 medium whole (2-3/5\" dia) (blank)s tomatoes, chopped 2 each jalapeno peppers, sliced 5 (15 ounce) cans pinto beans, undrained 4 cups water as needed 2 cloves garlic, chopped 3 tablespoons chopped fresh cilantro 1 teaspoon chicken bouillon granules 1 pinch salt to taste
Nutrition Info
- 583.1 caloriescarbohydrate: 33.3 gcholesterol: 95.5 mgfat: 34.2 gfiber: 9.5 gprotein: 34.9 gsaturatedFat: 11.8 gservingSize: -sodium: 1113.2 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Charro Beans (Frijoles Charros)
Directions
-
Place ham hocks into a large pot and cover with water, bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
Chop 1/2 of the white onion, and leave other 1/2 whole, set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes, add sauteed vegetables and meat. Return to a boil, add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.